The user is planning a large Fiendsgiving party with potentially over 30 guests. To ensure everyone gets a taste of goose, they intend to cook two geese. One goose will be oven-roasted, while the second will be smoked. The smoking process involves cooking at 325°F for approximately three hours until the thigh reaches 165°F, followed by a 15-minute crisping at 450°F. The oven-roasted goose follows a similar temperature and timing pattern.The user's ambitious plan involves smoking the second goose much earlier in the day, holding it in a faux cambro cooler for several hours. This allows them to then focus on preparing the oven-roasted goose at the usual time. Once the oven-roasted goose is removed to crisp, they propose taking the smoked goose out of the faux cambro and placing it back on the smoker to crisp its skin.The user then presents a detailed game-day schedule for this dual-goose preparation. They question if the oven-roasted goose will be too long at rest if it waits an hour and a half after crisping before serving. Additionally, they inquire whether the smoked goose needs a second rest period after its skin has been crisped on the smoker. The ultimate goal is to serve both geese simultaneously.